Cornbread has got to be one of my favorite baked goods. Right from the oven, the stuff tastes simply perfect.
Actually, anything tastes pretty much perfect right from the oven, but you get my point.
I like to eat cornbread a few different ways. I like it sweet with some butter and honey and I like it savory (also with butter). But I also like it in pancake form, which is how we’re eating it today.
This recipe is pretty simply, really. Sure, you need some buttermilk, but once you throw your ingredients into a bowl you’re pretty much golden. Then, you can hop on my happy train and enjoy the pancakes with some homemade raspberry sauce or just slather these up with some salted butter and maple syrup (or honey)!
The stack of my dreams right here. Enjoy!
- 1/4 cup (1 stick) unsalted butter, melted and cooled
- 1 large egg
- 1 1/4 cups buttermilk
- 1 tbsp liquid honey
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup cornmeal
- Butter for frying
- Pure Canadian maple syrup, for serving
- 1 heaping cup fresh raspberries
- 1/3 cup water
- 2 tbsp granulated sugar
- 1/4 tsp fine sea salt
- 1/2 vanilla bean, scraped
- **Preheat oven to 200 degrees F if you're going to serve pancakes when they're ALL cooked**
- Melt butter in the microwave, about 30-45 seconds, and allow to cool.
- Meanwhile, in a small bowl, whisk together the egg, buttermilk, liquid honey and vanilla extract. Whisk in the cooled melted butter to combine.
- In a medium bowl, whisk together the flour, baking soda, baking powder and sea salt. Add the buttermilk mixture to the flour mixture and stir until just combined. Add in the cornmeal and stir until just combined (if your batter looks lumpy this is OK!) Set aside for 10 minutes to set up.
- To make the raspberry sauce, add the raspberries, water, sugar and salt to a small saucepan over medium-high heat. Scrape the seeds out of the vanilla bean and add to the mixture and then throw the whole vanilla pod right into the pot. Cook until most of the liquid has cooked off from the sauce (about 8 minutes), stirring occasionally. Take the vanilla bean out of the pot and discard.
- To cook the pancakes, heat griddle or a large non-stick pan over medium-low heat. Add a tablespoon of butter to the pan.
- Pour 1/4 cup of pancake batter into pan. Cook on the first side until bubbles form on top and start to pop. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. If you want to serve all the pancakes together, add the cooked pancakes to the pre-heated oven on a parchment-lined baking sheet.
- Serve with the pancakes with raspberry sauce and extra maple syrup.
If you aren't going to serve the pancakes until you've cooked them all, preheat oven to 200 degrees F and place cooked pancakes on a parchment-lined baking sheet until you're ready to serve them.